- 2 packets gnocchi (bought mine at Spar, 500gr each)
- 1 small-medium butternut
- 500ml full cream
- 100gr blue cheese
- salt & pepper
- Peel the butternut, then cut into chunks. Toss the chunks in some oil, just enough to coat and season with salt. Place chunks into an oven dish and roast at about 150degC until soft. Once the butternut is done, blend into a puree.
- Bring a medium pot with salt water to a boil. Once bubbling, add the gnocchi. Gnocchi will fall to the bottom of the pot, but once cooked it will rise to the top. Drain, set aside. I like to pour about a ladle of the hot water I used to cook the gnocchi over it, to prevent it from sticking together and becoming stodgy.
- In a separate pot on low heat, pour the cream and crumb the blue cheese. Allow the cheese to slowly melt. Stir with a whisk every few minutes.
- Once the cheese has melted, whisk in the pureed butternut. Allow to cook on low heat for about 5 minutes before adding the prepared gnocchi.
- Slowly stir everything together and turn off the heat. Season with salt and pepper.
- Serve with some more pepper.
Gnocchi can become thick and stodgy, but you can thin the sauce out by adding some water or stock.
It may seem “runny” to you at first, but it thickens up as it stands.